Coconut Cream Poke Cake – 4-12-19

Coconut Cream Poke Cake – 4-12-19

Makes 1 (9-inch) cake


2 (9-ounce) packages yellow cake mix (such as Jiffy Golden Yellow)

2 large eggs, beaten

1 1/2 cups whole buttermilk, divided

1 (15.5-ounce) can  cream of coconut

1 (16-ounce) container frozen whipped topping, thawed

1 cup sweetened, flaked coconut, lightly toasted

  1. Preheat oven to 350 degrees. Lightly spray a 9-inch square cake pan with cooking spray.
  2. In a large bowl, stir together cake mixes, eggs, and 1 cup buttermilk until well combined. Spread batter into prepared pan.
  3. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. using a fork, poke holes all over top of warm cake.
  4. In a medium bowl, whisk together cream of coconut and remaining 1/2 cup buttermilk; slowly pour mixture all over cake, letting it absorb. Cover and refrigerate for at least 2 hours or overnight.
  5. Just before serving, spread whipped topping onto cake, and sprinkle with coconut.

Topping: 2 cups of milk and coconut instant pudding.